French · Starter · Easy
Tapenade
Briny black olive spread with capers and anchovies from Provence. The boldest five-minute appetizer in existence.
The whole recipe in 60 seconds
Tapenade, in 5 ideas
- Pulse, do not puree; tapenade should be chunky and rustic.
- Green olive tapenade is a brighter variation worth trying.
- It keeps 2 weeks in the fridge under a thin layer of olive oil.
- Stir a spoonful into pasta with tomatoes for an instant puttanesca-adjacent sauce.
- The anchovies dissolve into pure savoriness; even anchovy skeptics love this.
What you need
Ingredients
- 2 cups black olives (Nicoise or Kalamata), pitted
- 3 anchovy fillets
- 2 tbsp capers, drained
- 1 clove garlic
- 1 tsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp lemon juice
- Black pepper to taste
How to make it
Directions
- Combine the olives, anchovies, capers, garlic, and mustard in a food processor.
- Pulse until coarsely chopped, not pureed; texture is the point.
- With the machine running, drizzle in the olive oil and lemon juice.
- Season with black pepper. Taste before adding salt; the olives and anchovies bring plenty.
- Serve with crostini, crudites, or dolloped on grilled fish.
Money saver. Buy olives from the olive bar by weight instead of jars. Better quality, and you can taste before committing.